Turnips with Spicy Meyer Lemon Dressing
['2 cups bonito flakes', '½ cup sugar', '½ cup usukuchi (light) soy sauce', '¼ cup mirin (sweet Japanese rice wine)', '1 Tbsp. ichimi togarashi', 'Zest and juice of 4 Meyer lemons or regular lemons (about ½ cup juice)', '2 bunches hakurei turnips with tops', '2 Tbsp. vegetable oil', 'Kosher salt', 'Toasted sesame seeds (for serving)']
Preheat oven to 425°F. Grind bonito flakes in a spice mill or blender until finely ground (you should have about 2 Tbsp.). Bring ground bonito, sugar, soy sauce, mirin, and togarashi to a boil in a medium saucepan. Reduce heat to medium and simmer, stirring often, until reduced by a third, 12–15 minutes. Pour dressing into a small bowl; cover and chill until cold, at least 30 minutes and up to 3 days. Stir in lemon zest and juice.
Meanwhile, separate tops from turnips. Trim stems from leaves; discard. Coarsely chop leaves. Cut turnips into 1" wedges. Toss turnips and leaves with oil on a rimmed baking sheet; season lightly with salt (the dressing is salty). Roast, tossing halfway through, until leaves are wilted and turnips have taken on a touch of color, 12–15 minutes.
Transfer turnips and leaves to a platter; spoon some of the dressing over (you’ll have extra). Sprinkle with sesame seeds.
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